cream cheese buttercream

Just because a dessert doesn't gluten or sugar, doesn't mean it can't be good. This chocolate layer cake is rich, decadent and fudgy. And the chocolately cream cheese frosting makes it one of our new favorite Keto desserts﻿—ever!

Keto Chocolate Cake

Cooking spray

almond flour

cocoa powder

c. coconut flour

c. flaxseed meal

baking powder

baking soda

kosher salt

c. (1 stick) butter, softened

c. keto friendly granulated sugar (such as Swerve)

eggs

pure vanilla extract

almond milk

c. strong brewed coffee

(8-oz.) blocks of cream cheese, softened

c. keto friendly powdered sugar (such as Swerve)

c. unsweetened cocoa powder

instant coffee powder

heavy cream

So wanted to love this cake. I ignored the mixed reviews and made it anyway. I followed the exact directions and the frosting had a weird texture.  This cake is dry and doesn’t taste very chocolatey or good. I made it for my birthday and my kids wouldn’t eat more than one bite. We threw the rest away. I’m so sorry. I don’t want to be mean. I just want people to know my experience.

Not sure how keto it is but it was delightful.
I used chia seed instead of flaxseed meal

I followed this cake recipe exactly and my batter was so thick and chunky. I had to scoop it into the pans because I couldn’t pour it. Is it supposed to be like that? Somehow it ended up tasting ok, the cake is a little crumbly but I know I didn’t over bake it. I saw someone else say they added some sour cream to the batter and I think that might make it more moist.  I made a vanilla cream cheese frosting instead of the chocolate one. I didn’t use any coconut flour. Just the cream cheese, butter, powdered sugar, about a Tbs of vanilla and about 2-3 tablespoons of heavy cream and I’m very pleased with the frosting. Overall I’m satisfied with the cake because it is edible and won’t be wasted, but I don’t plan on making this recipe again

Loved it.  Not too sweet and wonderfully chocolaty. Easy to make. I haven’t bake a cake in decades but was missing something sweet on my keto diet. Thanks.

Served it at a dinner party and everyone licked their plates! Very moist, not crumbly. Frosting wasn’t stiff... moist and rich. Kind of oozed down over the sides. Yes, decadent! When I make it again I want to try margarine not oil or butter, and a snort of vanilla in the frosting.  A real keeper.

This was awful. I followed the directions exactly and am pretty savvy when it comes to baking. I was very upset with the results. It has an AWFUL after taste.

I added 3 tbsp olive oil and the cake was to die for ( cupcakes) I bought a sugar free frosting so can't comment on it but all of my family including kids and my DM2 hubby LOVED it

This was hands down the grossest dessert  I’ve ever put into my mouth. I followed the directions to a T. I made it for my girlfriend who’s on keto and she couldn’t even swallow it and spit it into the toilet. If you like dirt cake, this is the recipe for you.

Horrible the cake is Trash if I was stranded on an island and my choices were live and eat this cake or starve and die I would starve.

Best chocolate cake ever . I made it for my family once and they begge me to make more . One is pre diabetic, diabetic and two are on a dite including me

https://streaming.hearstdigitalstudios.com/89532dde-f8eb-4302-983e-5e7d6d650416/video_rover_16x9_1080p_hd_1543598446_3126.mp4

This Keto Chocolate Cake Is SO Unbelieveably Fudgy

This Gluten-Free Carrot Cake is absolutely stunning. A beautifully spiced moist and fluffy sponge crammed with shredded carrots. Filled and decorated with the dreamiest cream cheese buttercream and sprinkled with candied carrots.

Gluten-Free Carrot Cake

sugar

orange

olive oil

eggs (medium sized)

vanilla extract

brown rice flour

sorghum flour

bicarbonate of soda

cinnamon

ginger

nutmeg

cloves

salt

black pepper

unsalted butter (room temperature)

400 g icing sugar

250 g cream cheese (straight

carrots (grated (about 250 grams))

water

g caster sugar

Pre-heat the oven to 170°C/150°C fan assisted oven/gas 3 and line and grease two 8 inch x 4 inch round cake tins.

Whisk the sugar with the orange zest until fragrant.

Add the olive oil and mix until thoroughly combined.

Add the eggs one at a time and the vanilla extract.

In a separate bowl whisk together the flours, baking powder, bicarbonate of soda, spices, salt and black pepper.

Fold the flour into the wet ingredients one third at a time.

Stir in the grated carrots until completely combined.

Divide the batter between the two baking tins and bake for about 35 minutes (cover with foil after 20 mins).

Cream the butter and icing sugar and mix for about 10 minutes until very light and fluffy.

Add the salt and vanilla and mix again to combine.

Finally add the cream cheese and mix until just combined.

Cream Cheese Buttercream

Pour the water and sugar into a medium sized saucepan and bring to a boil. Then turn down to a simmer for 2 minutes.

Add the carrot and leave to simmer for a further 5 minutes.

Strain the carrots and pat dry.

Place on a baking parchment lined tray and bake at 180°C/160 /gas 4 for 12 minutes.

Turn off the oven, remove the carrots and sprinkle them with the caster sugar.

Return the carrots to the oven, leaving the door open, for two hours, so the sugared carrots can dry out.

Candied Carrot

Place one of the cake layers on a cake board or cake stand.

Fill a piping bag with half of the buttercream. Pipe concentric circles around the top of the cake layer. Use a small spatula to smooth so it creates an even middle layer of buttercream.

Place the second layer of cake on top of the buttercream.

Pipe concentric circles around the top of the cake layer. Use a small spatula to smooth so it creates an even surface layer of buttercream.

Use the spatula to spread a thin layer of buttercream around the sides of the cake to create a naked look.

Pipe buttercream, using a piping tip of your choice, around the top of the cake. Then sprinkle candied carrots all over the surface.

Assembly

Learn all the best tips and tricks to make deliciously tangy cream cheese frosting that is thick, fluffy, and stable enough for piping!

Cream Cheese Frosting

unsalted butter, (softened (2 sticks))

cream cheese,

lemon juice

Place the butter, cream cheese, lemon juice, and vanilla in a large mixing bowl, and beat on medium-low speed until smooth.&nbsp;

Scrape the bottom and sides of the bowl with a silicone spatula, and add about half the powdered sugar.

Stir in the powdered sugar until combined, then scrape the bottom and sides of the bowl again, and add the remaining powdered sugar and the salt.

Stir together until combined, then turn the mixer up to medium-high speed and whip until the frosting is fluffy and stiff.&nbsp; (Be careful not to over-whip the cream cheese frosting, or it could become runny.&nbsp; As soon as the frosting looks stiff, turn off the mixer and use the frosting immediately.)

A cream cheese variation for traditional Swiss meringue buttercream, this frosting is lighter and less sweet than other cream cheese frostings.

Cream Cheese Swiss Meringue Buttercream

egg white

unsalted butter, room temperature (about 68 F)

cream cheese, room temperature (about 68 F)

The best banana cake I&#x27;ve ever eaten, filled with banana pastry cream and covered in cream cheese buttercream. Just like Coconut Cream Cake, this cake is soft, buttery, tender, creamy and dreamy. 

Banana Cream Cake

recipe Favorite Pastry Cream

banana,

cake flour

tsp baking powder

tsp baking soda

tsp table salt (1 tsp kosher salt)

tsp ground ginger

butter,

vegetable oil

brown sugar

eggs egg

tsp pure vanilla extract

bananas (3-4 bananas)

buttermilk,

unsalted butter,

tsp salt

vanilla wafer cookies,

Follow the instructions to make my all-time Favorite...

Follow the instructions to make my all-time Favorite Pastry Cream, following the instructions (step #9 in the recipe) to chill the cream for at least 3 hours, and up to 48 hours.

Heat the oven to 350 degrees. Grease the...

Heat the oven to 350 degrees. Grease the inside of a 10-inch (12 cup) bundt pan with vegetable shortening or butter. Sprinkle flour inside the pan and shake it around so that the entire inside of the pan is coated with flour.

Add the cake flour, baking powder, baking soda,...

Add the cake flour, baking powder, baking soda, salt, nutmeg, and ginger to a large bowl and stir with a wire whisk to combine.

Beat the butter, vegetable oil, and brown sugar...

Beat the butter, vegetable oil, and brown sugar with an electic mixer on medium-high speed until the mixture is light and fluffy, about 4 minutes. Beat the eggs and egg yolk in one at a time, beating on medium-high speed after each addition until fully incorporated.

Beat in the vanilla, then the mashed banana,...

Beat in the vanilla, then the mashed banana, beating until well combined.

Mix in the buttermilk and flour mixture in...

Mix in the buttermilk and flour mixture in alternating additions, starting and ending with the flour: Flour, buttermilk, flour, buttermilk, flour. Beat in each addtion on low speed, mixing just long enough to barely incorporate one addition before adding the next. Be careful to not over mix.

Pour the batter into the prepared pan, smothing...

Pour the batter into the prepared pan, smothing out the top with a rubber spatula or wooden spoon.

Baake the cake in the center of the...

Baake the cake in the center of the oven for 50 - 60 minutes. The cake is done when it's pulling away from the sides of the pan and a toothpick inserted in the center of the cake comes out without any raw batter on it.

Remove the cake from the oven and let...

Remove the cake from the oven and let it cool inside the pan for 5 minutes. Gently turn it out of the pan onto a wire rack and let it cool completely before filling and frosting.

Beat the cream cheese, butter, vanilla, salt, and...

Beat the cream cheese, butter, vanilla, salt, and 4 cups powdered sugar with an elecrtic mixer on low just until blended. Turn the mixer up to medium-high and beat for 2-3 minutes, until creamy and smooth. Add more powdered sugar if necissary to achieve a spreadable consistancy.

After beating the whipped cream into the pastry...

After beating the whipped cream into the pastry cream (steps 10 and 11 in the pastry cream recipe), beat in the mashed banana.

Fit a pastry bag with a large round...

Fit a pastry bag with a large round or star shaped decorator tip (see links below) and fill it with pastry cream. Set the cake upside down on a work surface.

Poke the decorator tip into the cake and...

Poke the decorator tip into the cake and squeeze some filling into it. The surface of the cake's bottom will split slightly as you do this and that's ok. Just be careful to not insert so much pastry cream that the sides and top of the cake begin to split. *See photos above.

Continue to move around the cake, filling the...

Continue to move around the cake, filling the entire center of the cake with pastry cream. Again, see photos above for reference.

Carefully turn the cake over onto a plate...

Carefully turn the cake over onto a plate or cake stand. Cover the cake with cream cheese buttercream then sprinkle crushed vanilla waffers over the buttercream.

Serve each slice of cake with an additional...

Serve each slice of cake with an additional dollop of banana pastry cream.

This rich, tangy, spoon-lickable Best Cream Cheese Frosting is the only cream cheese frosting recipe you&#x27;ll need! Made with just 4 ingredients, it takes only 10 minutes to whip up! This easy frosting recipe is perfect for carrot cakes, red velvet cupcakes, and even chocolate cupcakes too. Make it ahead and freeze it for later!

Homemade Cream Cheese Frosting

cream cheese (softened)

butter

Beat the cream cheese and butter together until smooth using a hand mixer or a stand mixer.

Add the powdered sugar and vanilla extract and beat again until creamy and smooth.

This cream cheese frosting is literally THE BEST you&#039;re going to try. It&#039;s rich, creamy, tart and has the perfect level of sweetness. It&#039;s great for piping too!

Cream Cheese Buttercream Frosting

unsalted butter (room temp)

cream cheese (cold, firm type (see note 2))

vanilla essence/extract

lemon juice (must be fresh)

To a large bowl add in unsalted butter and using an electric mixer (hand or stand mixer are both fine - use the paddle attachment if using a stand mixer) cream for a few minutes on a medium high speed until it&#39;s light and fluffy.

Add in the powdered sugar in 3 batches while mixing on low. Ensure that each batch of powdered sugar is mixed into the butter well before adding in the next batch.

Next add in your cold cream cheese, vanilla and fresh lemon juice and mix on a medium speed just until the frosting is smooth. Avoid over-mixing (see note 3). If using a stand mixer, you may need to mix on a high speed to get everything nice and smooth (see note 4 if your frosting is lumpy).

https://www.youtube.com/watch?v=AaHRPHdKp9s

RECIPE: https://cakesbymk.com/recipe/the-best-cream-cheese-frosting/
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Okay this cream cheese frosting is literally THE BEST you’re going to try. It’s rich, creamy, tart and has the perfect level of sweetness. It’s great for piping too!

The secret? LEMON JUICE! With the addition of fresh lemon juice (yes – it must be FRESH!), there’s an added layer of tartness. It adds an incredible depth of flavour and is the perfect combo with cream cheese!

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The most viewed cream cheese buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine